PHOTOGRAPHS AND STYLING BY RIKKI SNYDER ✷ RECIPES BY OLIVIA ROSZKOWSKI
First, pay a visit to the local farmer’s market. Then, gather a few pantry staples. Finally, toss it all into a centuries-old cooking vessel—the Dutch oven. Basically a heavy pot (usually enameled cast iron) with a tight-fitting lid, a Dutch oven cooks whatever is inside from all directions. Its efficient heat retention means long cooking times use less energy to achieve peak perfection. And since the pot is covered, it locks in moisture to prevent your meals from drying out. Our Culinary Director Olivia Roszkowski whipped up these plant-forward, one-pot wonders that are packed with flavor and nutrition.
No-Stir Balsamic Beet & Pumpkin Seed “Ricotta” Risotto
Serves 4-6
Yes, the ricotta in this recipe is in quotes for good reason: It’s made from tofu! This delicous nondairy “cheese” is packed with protein and just as good as the real thing.
For the Risotto
3 shallots
¼ cup white wine vinegar
2 tablespoons olive oil
2 teaspoons sea salt
2 tablespoons white miso
2 cups jasmine rice
4 cups organic bone broth, or stock of choice
1 cup baby arugula, or greens of choice
For the Balsamic Beets
2 red beets
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons sea salt
Preheat oven to 400°F and line a baking tray with parchment paper.
Peel and dice beets (approximately 3 cups).
Arrange beets in a pile on the middle of the parchment paper.
Drizzle with balsamic vinegar, olive oil, and sea salt.
Fold parchment paper in half. Working in one direction, fold the edges tightly inwards to completely seal beets into a parcel.
Bake for 25 minutes. Allow beets to continue steaming for 5 minutes before opening.
For the Pumpkin Seed “Ricotta”
1 cup shelled pumpkin seeds
2 tablespoons olive oil
4 garlic cloves
½ block firm tofu
1 lemon
2 tablespoons white miso
1 teaspoon sea salt
Add pumpkin seeds to pan. Cook over medium heat for 2 minutes, or until they start to pop.
Transfer ¾ cup pumpkin seeds into food processor, reserving remaining ¼ cup for garnish. Pulse into powder.
Smash garlic. Add to same pan with olive oil. Sizzle briefly over medium heat until fragrant.
Rinse tofu. Use hands to squeeze out any excess residual moisture and crumble.
Zest and juice lemon.
Add garlic mixture, crumbled tofu, lemon zest, lemon juice, miso, and sea salt to food processor. Process until thick and smooth, adding splash of water if mixture is too thick.
Make It
Preheat oven to 400°F.
Dice shallots (approximately 1¼ cups).
Add shallots to a medium- to large-size Dutch oven along with white wine vinegar, olive oil, sea salt, miso, and rice.
Bring mixture to a simmer and cook for 5 minutes, stirring frequently.
Add stock and return to a simmer.
Add lid and place Dutch oven in preheated oven. Cook for 20 minutes.
Remove from oven and allow rice to steam with lid covered for 10 minutes before opening.
Stir in half of Pumpkin Seed “Ricotta.”
Top with Balsamic Beets, remaining Pumpkin Seed “Ricotta,” toasted pumpkin seeds and greens.
Tea-Steeped Caramelized Eggplant Pho
Serves 4-6
You read that right: tea-steeped pho! While this recipe calls for chai, you can use almost any tea you have in your pantry for this recipe. Green, jasmine, and ginger tea are all great candidates to swap in; just remember to brew the tea on the strong side so the flavor really comes through.
FOR THE CARAMELIZED EGGPLANT
Gather
1 head garlic
1 large eggplant
3 tablespoons chili oil (or oil of choice and ½ teaspoon chili flakes)
2 tablespoons sesame seeds, more for garnish
¼ cup liquid aminos
2 tablespoons maple syrup
To Make
Preheat oven to 375°F.
Cut garlic crosswise, press back together, wrap in foil, and roast for 35 minutes.
Trim ends off eggplant and cut in half crosswise. Use spoon to scoop out and discard inner seeds. Cut lengthwise into ½ -inch-wide strips.
Warm chili oil over high heat in medium- to large-size Dutch oven.
Add eggplant and cook for 5 to 10 minutes, or until golden and slightly softened. Add sesame seeds, liquid aminos, and maple syrup and cook for additional few minutes until liquid is absorbed, stirring frequently. Remove eggplant and set aside.
Squeeze garlic into Dutch oven and proceed to make broth.
FOR THE TEA BROTH NOODLES
Gather
¼ cup loose chai tea
4 cups organic bone broth, or stock of choice
¼ cup liquid aminos
1 package wide rice noodles (16 ounces)
To Make
Place tea in sachet, cheesecloth, or mesh tea ball.
Add broth to garlic in Dutch oven, along with 4 cups filtered water and liquid aminos.
Bring to a boil. Shut off flame and stir in noodles. Add tea sachet.
Steep for 15 minutes and remove tea bags. Test noodles; if they are not tender, cook on high flame for additional few minutes.
FOR THE GARNISH
Gather
1 bunch scallions
2 tablespoons chili oil, or to taste
To Make
Cut scallions into strips. Place in cold water for a few minutes to crisp up.
Pour broth into bowls and top with noodles, caramelized eggplant, scallions, and chili oil.
Maple Miso Baked Beans
Serves 4
Miso paste can make more than just a savory soup; the Japanese staple has a salty earthiness that lends well for this sweet and savory side dish. It’s healthy, too! Since miso is a fermented food, it has good bacteria to keep your gut in check. Plus, you get a multivitamin’s worth of goodness, including B vitamins, minerals, and folic acid.
FOR THE BAKED BEANS
Gather
3 tablespoons maple syrup
3 tablespoons white miso
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1 teaspoon liquid smoke
2 teaspoons sea salt
2 cups vegetable stock
¼ cup olive oil
4 scallions
3 cans black beans (or 6 cups cooked)
To Make
Preheat oven to 450°F.
In a large bowl, whisk together maple syrup, miso, Dijon, apple cider vinegar, liquid smoke, sea salt, vegetable stock, and olive oil.
Cut scallions into slices. Add white parts to marinade; reserve greens for garnish.
Drain and rinse black beans under cold running water until water runs clear.
Gently fold beans into marinade. Transfer mixture to medium- to large-size Dutch oven.
Bring beans to a simmer over medium flame. Boil for two minutes.
Carefully transfer Dutch oven to preheated oven and cook uncovered for 20 minutes.
Remove from oven and allow to cool for few minutes.
Stir in sliced scallion greens and top with Blistered Shishito Peppers and crispy salt.
FOR THE BLISTERED SHISHITO PEPPERS
Gather
2 tablespoons olive oil
16 shishito peppers (8 ounces)
1 teaspoon crispy salt
To Make
Preheat medium pan over high flame for 2 minutes.
Add olive oil, directly followed by peppers, and cook for 2 minutes per side, or until blistered. Note: Peppers can possibly burst. If too much splattering occurs, carefully place lid on pan, turn off heat for 30 seconds, and step away before continuing blistering process.
Autumnal Chickpea & Blistered Corn Chowder
Serves 4-6
There are two good reasons to blister and char corn on your cooktop or in your broiler: It brings out a new flavor dimension and it looks pretty cool, too. When you cook corn this way, its natural sugars caramelize.
Gather
3 corn on cob
2 red onions
3 cans chickpeas
1/3 cup olive oil
1 teaspoon sea salt
2 tablespoons Old Bay seasoning, more for garnish
3 tablespoons apple cider vinegar
4 cups vegetable stock
1 cup rolled oats
4 scallions
To Make
Remove husk from corn. Place corn over open gas flame (or broil corn in oven). Cook for 2 minutes per side or until blistered.
Cool slightly and use a sharp knife to shave corn kernels off cob (about 3 cups).
Dice red onions (about 3 cups).
Drain and rinse chickpeas (about 6 cups).
Heat medium- to large-size Dutch oven over medium flame for 2 minutes.
Add olive oil and chickpeas and cook for 5 minutes, stirring occasionally.
Stir in diced onions. Cook for 5 minutes or until onions soften, stirring occasionally.
Fold in blistered corn, reserving ½ cup for garnish.
Add sea salt, Old Bay seasoning and apple cider vinegar. Cook for additional minute.
Add stock and bring to a simmer. Cook covered for 20 minutes.
Briefly rinse oats in colander. Add to blender along with 4 cups filtered cold water.
Blend for 20 seconds on high speed. Strain through fine mesh bag or cheesecloth to yield oat “milk.”
Add oat “milk” to soup. Bring soup to a boil, stirring frequently for 2 minutes or until thickened.
Cut scallions into slices.
Ladle hot soup into bowls.
Top with reserved blistered corn, sliced scallions, and additional Old Bay seasoning.
Lentil “Bolognese” with Garlic Pull-Apart Bread
Serves 4-6
A traditional Bolognese sauce is meat-based and usually made with ground beef. This vegetarian version uses lentils for the “meat,” which makes it a plant-based, protein-packed sauce that satisfies without the guilt.
FOR THE “BOLOGNESE”
Gather
1 cup dried black lentils (or 3 cups canned cooked lentils)
2 medium red onions
2 cups shiitake mushrooms (4 ounces)
4 garlic cloves
1/3 cup olive oil
2 teaspoons sea salt
1 container baby spinach (5 ounces)
1 box rigatoni (16 ounces)
To Make
Rinse and add dried lentils to medium- to large-size Dutch oven. Add 8 cups filtered water.
Cover and bring to a simmer. Cook for 25 to 30 minutes, or until tender.
Strain and gently rinse lentils until water runs clear.
Dice red onions (approximately 3 cups). Remove shiitake stems, and roughly chop shiitake tops. Mince garlic.
Rinse and return Dutch oven to heat over high flame and add olive oil.
Add diced red onions, shiitakes, and sea salt. Cook for 5 minutes, stirring occasionally.
Add garlic and cooked lentils and cook for additional 5 minutes.
Turn off heat and fold in baby spinach.
Transfer mixture to bowl. Rinse Dutch oven; pour in water to three-quarters full.
Bring to a boil and cook rigatoni for 14 minutes, or until cooked through.
Strain pasta, return to pot, and gently toss with ‘bolognese’ mixture. Plate and top with Marinated Cherry Tomatoes. Serve with Garlic Bread.
FOR THE MARINATED CHERRY TOMATOES
Gather
2 pints cherry tomatoes
¼ cup olive oil
2 teaspoons sea salt
½ cup white wine vinegar
¼ teaspoon red chili flakes, extra for garnish
To Make
Cut tomatoes in half.
Place Dutch oven or sauté pan over high heat.
Add cherry tomatoes, olive oil, sea salt, white wine vinegar and chili flakes, Cook for 3 minutes, or until tomatoes have slightly softened. Serve tomatoes and marinade atop assembled pasta. Garnish with additional chili flakes.
FOR THE GARLIC BREAD
Gather
2 tablespoons garlic powder, more for garnish
3 cups self-rising flour
1½ cups vegan plain yogurt (or yogurt of choice)
1 bunch parsley
½ cup olive oil
2 teaspoons sea salt
To Make
Preheat oven to 425°F and line medium- to large-size Dutch oven with parchment paper.
Stir together garlic powder and flour in a large bowl.
Fold in yogurt and turn dough onto surface. Knead for 3 to 5 minutes or until dough ball forms. Use rolling pin, roll out an approximate 1/2-inch-thick, 10-inch circle. Use sharp knife to score lines three-quarters way through, in both directions.
Gently lift dough and place into lined Dutch oven.
Bake for 25 to 30 minutes or until golden and cooked through.
Destem parsley and roughly chop leaves. Combine with olive oil and sea salt.
Dust with additional garlic powder and spoon parsley mixture onto baked bread.
Root-Vegetable Tater Tot Gratin
Serves 4
Surprise! Tater tots don’t just exist in the supermarket freezer section—you can make them yourself. These root-vegetable tots are more satisfying and delicious. To make this into a complete meal, add some sautéed kale or a side salad.
FOR THE ROOT-VEGETABLE TATER TOTS
Gather
1 sweet potato (2 cups diced)
1 carrot (1 cup diced)
1 tablespoon garlic powder
½ teaspoon sea salt
1½ cups finely grated Parmesan cheese, more for garnish
To Make
Preheat oven to 425°F.
Line baking tray with parchment paper. Grease paper with oil or cooking spray.
Peel and dice sweet potato and carrot. Add to medium- to large-size Dutch oven along with 8 cups of water. Cover with lid and bring to a boil. Cook for 10 minutes or until ‘al dente’.
Drain cooked vegetables. Spread onto towel to absorb any extra moisture and cool.
Once cool, place in a bowl and mash roughly with a fork (some pieces are okay).
Fold in garlic powder, sea salt, and 1 cup of the Parmesan.
Scoop mixture using 1-tablespoon measure and form into cylindrical tater tot shape.
Roll tater tots in ½ cup Parmesan cheese and arrange in evenly spaced single layer on tray.
Bake for 20 minutes or until firm and golden on the bottom.
Cool for a few minutes before handling. Serve on top of Gratin Sauce.
FOR THE GRATIN SAUCE
Gather
1 cup rolled oats
2 shallots
1/3 cup white wine vinegar
3 tablespoons olive oil
4 teaspoons sea salt
2 cans white beans (or 4 cups cooked white beans)
2 tablespoons fresh thyme leaves, more for garnish
¼ teaspoon ground black pepper, more for garnish
1 tablespoon maple syrup
To Make
Rinse oats and add to blender along with 4 cups of filtered water. Blend for 20 seconds.
Strain through fine mesh bag or cheesecloth to yield oat “milk.” Set aside.
Dice shallots (approximately 1 cup).
Add shallots, white wine vinegar, olive oil, and sea salt to any size Dutch oven and cook over low flame for 10 minutes or until most the vinegar has evaporated.
Drain and rinse white beans. Add to shallots along with thyme and pepper.
Turn up heat to medium and cook for additional 5 minutes.
Add oat “milk,” bring to a simmer, and cook for additional 10 minutes, stirring occasionally.
Turn off flame and fold in maple syrup. Ladle sauce into bowls and top with tater tots, grated parmesan, thyme leaves, and black pepper.
